Here we are, the beginning if November…yikes, I can’t believe that 2019 is almost over. I feel like once Halloween happens it’s just a matter of moments before it’s Christmas and then the new year.
So in honour of trying to keep that fall feeling going for a little bit longer, I’m finally posting my pumpkin spice chia pudding recipe.
I think this is one of my favourite of all the pumpkin recipes, the flavour is nice and subtle, and rich and creamy at the same time. I also like this particular chia recipe because it feels a bit heartier with the pumpkin puree.
YIELD – 6 to 8 servings
- 2/3 cup pumpkin puree *(make sure it’s pure pumpkin puree, not pie filling)
- 2 cups oat milk *(any plant-based or regular milk will work fine)
- 1/2 cup chia seeds (+ more if you need)
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp of clove (or allspice)
- 1/8 tsp nutmeg
- coconut whip
- cinnamon or nutmeg sprinkle
Mix together all ingredients (pumpkin puree, oat milk, chia seeds, maple syrup and spices) in a medium-sized bowl using a whisk. Let it sit for 5-10 minutes and whisk again.
Cover the bowl and refrigerate for at least 8 hours or overnight.
- When ready to serve, top with coconut whip and sprinkle with cinnamon or nutmeg
This recipe isn’t overly sweet, as I don’t love super sweet things, so if you feel you need it to be a little sweeter just add in a bit more maple syrup a tsp at a time.
This chia pudding will be good in the fridge for 4 to 5 days, so it’s a perfect make ahead breakfast for those busy weekday mornings.
There are so many yummy toppings you can add to this one too – some of my favourites are: pumpkin seeds, hemp hearts, pomegranate seeds, dried cranberries, cacao nibs, coconut flakes, diced apples, or a tahini drizzle.
One thing to always remember with chia pudding, sometimes you need more seeds as they don’t absorb as much liquid, and other times they absorb so much you need to add a bit more liquid. I always wait at leas six hours before I adjust the recipe to see how its actually turning out.
I hope you are all having a fabulous weekend.
Till the next recipe,